Tastes of Venice - Winter Edition | Sat Jan 24

About this experience

The food culture of Venice is as unique, complex and delightful as the city itself. Tonight you’ll enjoy a sample size of this great tradition, and learn some delicious Venetian recipes you can recreate at home! 

When you arrive you’ll enjoy a selection of cicchetti - Venetian-style tapas typically served in the city’s bars and cafes: mini deep-fried "grilled cheese" (mozzarella in carozza); salt cod rissoles; and sweet and sour baby onions (cipolline in agrodolce). Then it's time to get cooking! 

For our primo piatto tonight we'll be making a coarse type of spaghetti called bigoli, made with egg pasta, and served with slow cooked, braised duck ragù. After this hearty first course, something a bit lighter will be in order - so chef Stefano will show you a simple way to prepare moist, delicate filet of Mediterranean sea bass, seasoned with herbs and lemon. To accompany the fish, we'll be making two typical Venetian vegetable sides: verza (Savoy cabbage) stewed in agrodolce, and a refreshing citrus-bitter green salad made with Treviso radicchio, fennel and apple. 

And speaking of classic foods from this Northern Italalian region, tonight's dessert combines two of Veneto's most famous dishes: tiramisù and Pandoro ... 'tis the (post) season and this is one of the favourite ways the locals use up their leftover Christmas bread.  

When we're done cooking these great dishes, you'll be seated with fellow guests at a harvest table to enjoy the meal we've prepared together, served by our staff!

MENU 

Cicchetti (appetizers) - Polenta with mixed mushroom + baccalà fritters 

Bigoli all’anitra – Rustic homemade spaghetti with duck ragù  

Branzino in cartoccio - Filet of sea bass, seasoned lemon and herbs, baked "in cartoccio" (wrapped in parchment) 

Verza sofegà - Sweet and sour braised Savoy cabbage 

Insalata invernale - Radicchio di Treviso, shaved fennel and apple salad 

Tiramisù di Pandoro - What do Venetians make with their leftover Pandoro in January? They make tiramisù, of course! 

ABOUT VENICE 

Venice is built on a series of more than a hundred small islands in the Venetian lagoon, flanked by an elaborate network of canals and connected by hundreds of pedestrian bridges.

It was founded after the fall of Rome by refugees seeking protection from Germanic and Hun invasions. Because of its strategic location between Europe and the East, Venice evolved into a powerful commercial hub and maritime empire, dominating Mediterranean trade of precious goods such as salt, spices, grains, wine, silk, and many more. The Venetian Republic lasted for over a thousand years before it was conquered by Napoleon around 1800. Later that century Venice joined the newly established nation of Italy. 

It's empirical days are long past but the extraordinary art and architecture of the city, and the charm of its picturesque canals and bridges, made it a popular tourist destination as early as the nineteenth century and to this day it remains one of the world's most popular tourist destinations!

BEVERAGES 

A selection of wines, beers and soft drinks will be available for purchase at the event. Our wine list can be viewed here: https://cucinato.ca/collections/wines

We also offer corkage, the fee is $15 per bottle. 

TERMS & CONDITIONS 

• No refunds after purchase
• Exchanges (one per ticket) permitted up to 5 days prior to the event.
• Tickets to Cucinato events are transferable - you can give them to someone else if you can’t attend (but please notify Cucinato in advance!)
• We will do our best to accommodate dietary needs – please contact us before booking